6 c. endive, torn in bite-size pieces
1 onion, sliced (red onion preferred)
5 slices bacon
2 tbsp. flour
3/4 c. water
2 tbsp. vinegar
1/2 tsp. sugar
1 tsp. mustard
Salt and pepper

Wash endive and tear in bite-size pieces; add sliced onion. Cook bacon in skillet until crisp. Remove bacon. Add flour to drippings and then add water, vinegar, sugar, and mustard. Stir until thickened. Crumble cooked bacon on endive mixture, add hot dressing and toss well. I make it without the bacon and use 2 tablespoons salad oil to cut down on fat.